Lemony Sugar Snap And Chicken Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 238.2
  • Total Fat: 5.2 g
  • Cholesterol: 65.0 mg
  • Sodium: 472.6 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 30.7 g

View full nutritional breakdown of Lemony Sugar Snap And Chicken Stir Fry calories by ingredient
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Yield: 4 cups, about 1-1/2 cups each
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
Yield: 4 cups, about 1-1/2 cups each
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat

Number of Servings: 4


    1 pound chicken breasts, boneless, skinless trimmed of fat
    1/4 tsp salt
    Freshly ground pepper to taste
    1/3 cup all-purpose flour
    1 Tbsp extra-virgin olive oil, divided
    3 cups frozen sugar snap peas trimmed of stem ends and strings
    1 (14 ounce) can reduced-sodium chicken broth
    3 cloves garlic, minced
    1/4 cup finely chopped fresh parsley
    1 Tbsp freshly grated lemon zest
    1 Tbsp lemon juice


Cut chicken into 1-by-2-inch strips; season with salt and pepper.

Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Heat 1 tsp oil in a large nonstick skillet over
medium high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Add the remaining 2 tsp oil to the pan and heat on high until very hot.

Add chicken and cook, stirring, until
lightly browned and opaque in the center, about 4 minutes.

Transfer the chicken to a bowl with the peas. Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes.

Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through.

Add parsley, lemon zest and lemon juice. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSIE19531.

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